Do we really need another cracker recipe? Maybe, especially when it is made with chickpea flour that adds a whole other flavour profile to them. These (as per usual) come together quickly. By placing the mixture between two sheets of parchment when rolling out, it makes things so much easier. Because of my desire to reuse EVERYTHING, I wipe it off after and reuse it when baking other things. It's a variation of one found on the Insta page of Plantbaes.

Ingredients

  • 1 cup mixed seeds and/or nuts about 130g - I used chopped walnuts, sunflower seeds, sesame seeds and hemp. Basically, you can use whatever you have lying around.
  • 3 tsp nutritional yeast
  • 1 tsp oregano
  • 1 tsp thyme
  • ½ tsp garlic powder, (more or less to taste)
  • ½ tsp chilli flakes (optional)
  • 1 tsp salt
  • ⅔ cup chickpea flour, 100g
  • 2 ½ tbsp of olive oil
  • ⅓ cup warm water


Instructions

  1. Preheat oven to 320 F 
  2. Place all the dry ingredients into a bowl
  3. Add the olive oil and water and stir well until all thoroughly combined. Allow to rest for 5 minutes.
  4. Pour the mixture on some baking paper
  5. Cover with a second piece of baking paper
  6. Using a rolling spread the mixture to be approximately 0.5cm or less.
  7. Remove the top layer of baking paper.
  8. Cook in the oven for 20 to 25 minutes.
  9. Allow to cool down and break apart with your hands, or, while still warm, you can slice into cracker shapes.